1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon onion powder
1 cup grape tomatoes, quartered
1/2 red onion, finely diced
1/4 cup fresh cilantro, chopped
1 lime, juiced
8 to 12 corn tortillas
4 ounces queso fresco cheese, crumbled
1 avocado, sliced
CHIPOTLE LIME CREMA
3 tablespoons greek yogurt
1 tablespoon adobo sauce, from a can of chipotles in adobo
juice of half a lime
Heat a large skillet over medium-high heat.
Season the chicken with the salt and pepper.
Add the olive oil to the skillet and once it’s hot, add in the chicken.
Brown the chicken on both sides, about 2 minutes per side. Cover the skillet let cook for 20 minutes.
While the chicken is cooking, In a bowl, combine the cumin, paprika, chili powders, garlic powder and onion power in a bowl. Set aside.
In another bowl, combine the diced onion, tomatoes, cilantro, and lime juice from one lime. Season with salt and pepper. Set aside.
In yet another bowl, combine the yogurt, adobo sauce, lime juice and salt, stir well to combine. Set aside.
As soon as the chicken is finished cooking, add it to the bowl of your electric mixer, or a bowl that you can use a hand mixer with.
Turn the mixer on to low speed for a few seconds to break up the chicken.
- After the chicken has shredded a little, add in the spices mixture. Then continue to mix until chicken is shredded to desired.
To assemble the tacos, place the chicken in a tortilla and top with the salsa, the crumbled cheese and a drizzle of the chipotle lime crema. Serve with avocado on top.